Patents by Inventor Jean-Luc Gelin
Jean-Luc Gelin has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
-
Publication number: 20240130409Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: ApplicationFiled: October 30, 2023Publication date: April 25, 2024Applicant: Firmenich SAInventors: Maxime DELATTRE, Jean-Luc GELIN, Long In LOU, Ronald H. SKIFF
-
Patent number: 11819044Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: GrantFiled: March 9, 2022Date of Patent: November 21, 2023Assignee: Firmenich SAInventors: Maxime Delattre, Jean-Luc Gelin, Long In Lou, Ronald H. Skiff
-
Publication number: 20220304325Abstract: Described herein is a food grade emulsion capable of modulating sensory properties in foods and beverages. The emulsion is characterized by the presence in its dispersed phase of at least one enzymatically modified lipid component. The emulsion constitutes a stable and effective flavour delivery system and can thus be incorporated as such in a food composition or a beverage composition.Type: ApplicationFiled: October 15, 2019Publication date: September 29, 2022Inventors: Alan Parker, Jean-Luc Gelin
-
Publication number: 20220264925Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: ApplicationFiled: March 9, 2022Publication date: August 25, 2022Applicant: Firmenich SAInventors: Maxime DELATTRE, Jean-Luc GELIN, Long In LOU, Ronald H. SKIFF
-
Patent number: 11291235Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: GrantFiled: January 19, 2017Date of Patent: April 5, 2022Assignee: Firmenich SAInventors: Maxime Delattre, Jean-Luc Gelin, Long In Lou, Ronald H. Skiff
-
Publication number: 20220079178Abstract: The disclosure relates generally to flavor-modified dairy compositions. In some embodiments, the flavor-modified dairy compositions comprise hydrolysis products of lactose (e.g., glucose and galactose), a flavor modifier (such as a terpene-based compound), or any combinations thereof. In some other aspects, the disclosure provides uses of a combination of lactase and a flavor modifier (such as a terpene-based compound) to modify the flavor of a dairy composition. In some related aspects, the disclosure provides methods of modifying the flavor of a dairy composition, wherein the methods include introducing a lactase and a flavor modifier (such as a terpene-based compound) to a dairy composition.Type: ApplicationFiled: November 3, 2021Publication date: March 17, 2022Applicant: Firmenich SAInventors: Mazen Moustafa, Jean-Luc Gelin, April Wong
-
Publication number: 20220061368Abstract: The various aspects presented herein relate to methods and compositions for use in flavored articles containing non-animal proteins, having an improved sensory profile.Type: ApplicationFiled: March 18, 2020Publication date: March 3, 2022Applicant: Firmenich SAInventors: Jean-Luc GELIN, Patrick SALORD, Caroline ROZCZKA
-
Publication number: 20220015380Abstract: The disclosure relates generally to dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosides. Furthermore, the disclosure relates to the used of glucosylated natural steviol glycosides to enhance the sweetness of a dairy product composition, wherein the dairy composition comprises lactose hydrolysis products. Also disclosed is a method of modifying the flavor of a dairy composition treated with lactase by introducing a glucosylated natural steviol glycoside.Type: ApplicationFiled: December 18, 2019Publication date: January 20, 2022Applicant: Firmenich SAInventors: Jean-Luc GELIN, April WONG
-
Publication number: 20210204578Abstract: Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.Type: ApplicationFiled: March 24, 2021Publication date: July 8, 2021Applicant: Firmenich SAInventors: Jean-Luc GELIN, Maxime DELATTRE
-
Publication number: 20200375233Abstract: Provided herein is a method of reducing the off-taste of a food or beverage wherein the off-taste is selected from the group consisting of licorice, astringency, bitterness and sweet lingering comprising adding about 10 to about 40 ppm, phloretin to the food or beverage wherein the phloretin is provided in the substantial absence of a bitterness-masking aroma substance selected from the groups consisting of homoeriodictylol, homoeriodictyol sodium salt, homoeriodictylol potassium salt or mixtures thereof and wherein the phloretin does not significantly enhance the sweetness of the article or composition.Type: ApplicationFiled: January 19, 2017Publication date: December 3, 2020Applicant: Firmenich SAInventors: Maxime DELATTRE, Jean-Luc GELIN, Long In LOU, Ronald H. SKIFF
-
Publication number: 20190045821Abstract: Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.Type: ApplicationFiled: October 19, 2018Publication date: February 14, 2019Applicant: FIRMENICH SAInventors: Jean-Luc GELIN, Maxime DELATTRE
-
Publication number: 20180255812Abstract: Use of 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl) oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) as a taste modifying ingredient in order to reduce bitterness and/or increase sweetness of a foodstuff or beverage.Type: ApplicationFiled: May 1, 2018Publication date: September 13, 2018Applicant: FIRMENICH SAInventors: Jean-Luc GELIN, Maxime DELATTRE
-
Publication number: 20160165936Abstract: A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes 7-[4,5-dihydroxy-6-(hydroxymethyl)-3-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one (rhoifolin) in an amount effective to reduce bitterness or increase sweetness of the foodstuff or beverage.Type: ApplicationFiled: June 3, 2014Publication date: June 16, 2016Applicant: Firmenich SAInventors: Jean-Luc GELIN, Maxime DELATTRE
-
Publication number: 20130115356Abstract: A sweetening composition of stevia compound and a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening composition. The compound attenuates the liquorice taste associated with stevia or derivatives thereof.Type: ApplicationFiled: June 22, 2011Publication date: May 9, 2013Applicant: FIRMENICH SAInventors: Jean-Luc Gelin, Ronald H. Skiff
-
Publication number: 20100310751Abstract: A sweetening composition that can be used to replace sugar comprises (a) the extract of the fruit of one or more plants from the Cucurbitaceae family comprising 20 wt % to 100 wt %, based on the total weight of the extract, of Mogroside V, (b) the extract of the fruit of the Katemfe fruit, and (c) optionally mono-ammonium glycyrrhizin. The sweetening composition is preferably provided in a beverage or foodstuff at concentrations of (a) and (b) of 5 to 300 ppm and 0.05 to 20 ppm respectively. The composition is found to provide a substantially similar taste profile to sugar.Type: ApplicationFiled: May 26, 2008Publication date: December 9, 2010Inventors: Jean-Luc Gelin, Hidemi Tashiro
-
Patent number: 7252848Abstract: The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.Type: GrantFiled: October 13, 2004Date of Patent: August 7, 2007Assignee: Firmenich SAInventor: Jean-Luc Gelin
-
Publication number: 20050048181Abstract: The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combination of high methoxyl pectin and whey protein in their continuous phase, which combination acts as an emulsifier and a stabilizer of these emulsions. These systems can be advantageously used for the flavoring of various food applications, in particular for dairy products. The emulsion can be used as is or can be dried to a powder prior to such use.Type: ApplicationFiled: October 13, 2004Publication date: March 3, 2005Inventor: Jean-Luc Gelin